Ingredients

• 2 sea bass fillets, each about 150 g
• sea salt and freshly ground black pepper
• 2 orange slices with peel
• 2 teaspoons butter

Salad with Orange and Fennel

• 3-6 slices of peeled orange
• 1/2 fennel bulb

Dressing: *

• 3 tablespoons squeezed orange juice
• 1 tablespoon wine vinegar
• a pinch of sea salt

Orange Butter with Caraway Aroma

• 2 tablespoons butter
• 1/2 teaspoon caraway or fennel
• 1 tablespoon orange juice
• a pinch of sea salt

Preparation

1. Sea Bass: Preheat oven to 180 degrees. Sprinkle sea bass with a small amount of sea salt and freshly ground pepper. Make 3 cuts in the fish and insert a piece of orange slice with peel in each. Place a piece of butter, arrange on a baking sheet lined with parchment paper and place in the preheated oven. Bake for about 15 minutes, or until the meat flakes easily.
2. Fennel and Orange Salad: Cut fennel into thin slices, arrange in two shallow bowls. Add orange also cut into thin slices and drizzle with dressing made from combining all its ingredients.
3. Orange Butter with Caraway Aroma: Place butter and caraway in a saucepan, melt and heat over low heat for 2 minutes (do not brown). Add orange juice and mix, season lightly with salt, remove from heat.
4. Place sea bass on the fennel and orange salad and drizzle with orange butter. Serve with millet, bulgur or rice.